Chicken Marsala

• 4T unsalted butter
• 4 chicken breast halves skinned, boned, and pounded to 1/4 in.
• 1 cup mushrooms (sliced thin)
• 1/3 cup shallots (chopped fine)
• 4 medium cloves garlic (chopped fine)
• 1/2 cup Marsala wine
• 1 cup heavy cream
• juice of 1 fresh lemon
• Kosher Salt
• Black Pepper

1. Melt 2T butter in large skillet.
2. Saute chicken until brown, turning once (approx. 2-3 minutes per side); remove and set aside.
3. Add remaining butter to skillet and melt; add shallots, garlic, mushrooms; cook over medium heat until mushrooms brown (approx. 3 minutes).
4. Add wine; bring mixture to boil.
5. Loosen any browned residue from bottom & sides of skillet; add cream and lemon juice; add salt & pepper; return to boil.
6. Return chicken to skillet and cook covered (approx. 2-3 minutes per side, turning once).
7. Serve over steamed rice.

t, chicken, mushrooms, shallots, garlic, marsala wine, heavy cream, fresh lemon, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/chicken-marsala-1211959 (may not work)